This delicious twist on egg salad is packed with bright, fresh herbs and creamy avocado for a dairy-free take on the classic recipe! Introducing my Herby Avocado Egg Salad: a protein-packed recipe that is perfect for breakfast, lunch, or any time of day. Serve it on a bagel or a lettuce wrap, and you've got the perfect meal ready in minutes!
Ingredients
- 8 Hard Boiled Eggs
- 2 Ripe Avocados mashed
- ¾ Cup Parsley finely chopped
- ⅓ Cup Dill chopped
- ½ Red Onion finely diced
- 1 Lemon zested and juiced
- ¾ Teaspoon Cumin
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Drizzle Olive Oil as needed
Instructions
For the Egg Salad:
- To make this recipe, start by preparing the hard boiled eggs, according to your preferred method. See below for instructions on how to make the easiest eggs for this egg salad!
- Once the hard boiled eggs are done, chop them and allow them to cool completely.
- Next, add the avocados to a flat plate and use a fork to mash them well. I recommend this method, as it's easier than mashing them in a bowl!
- Transfer the mashed avocado to a large bowl.
- Then, add in the chopped eggs, parsley, dill, red onion, lemon zest, lemon juice, cumin, sea salt, ground black pepper and olive oil. Use a spoon to mix the ingredients together well, until they're fully combined.
- Once it's done, serve it immediately and enjoy! Store any leftovers, in the fridge, for up to one week, and enjoy!
For the Egg "Hack":
- To prepare your egg salad this way, start by preheating your oven to 350 F.
- Next, grease a standard loaf pan lightly with oil, and crack your eggs into the pan.
- Place the loaf pan into a larger baking dish and fill the larger dish with water, up until it reaches the level of the eggs.
- Bake for 30 minutes, then remove from the oven and let cool.
- Once the eggs have cooled, flip the loaf pan over and chop the eggs as fine as you'd like them. That's it!
Calories: 172kcal | Carbohydrates: 4g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 373mg | Sodium: 809mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1497IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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